This was amazing.... and easy. I've actually never cooked shrimp before, but I decided to try it and was rewarded with this delicious dinner. If you are allergic or don't like shrimp, you can substitute chicken, or just more vegetables. You could actually make this with any combination of meat and vegetables and it would still be delicious because of the sauce. Garlic. Lemon Juice. Salt. That says it all. I got this recipe from the June 2010 Eating Well magazine.
ingredients
6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups yogurt (I recommend greek yogurt)
1/4 cup chopped parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts*
directions
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts.
* If you don't know how to toast pine nuts, it's really easy. Just put them in a pan over medium heat and push them around until they are fragrant. Usually not more than 4 minutes.
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